Black Rice with Cranberries Recipe

This rice bowl has a lot of the good stuff: black rice, nuts, and fruits. It packs a lot of flavor, too!

Prep Time

10 mins

Cooking Time

40 mins

Ready In

50 mins

Yield

5

Cuisine

Others

Cooking Method

Boil

INGREDIENTS

2 cups black rice, (use organic black rice)

1 cube chicken bouillon

1/4 teaspoon salt

3 tablespoons olive oil

1 medium onion, chopped finely

2 pears, peeled, halved, cored, and diced

2 teaspoons fresh thyme, use leaves, minced

1/3 cup toasted walnuts, chopped

1/2 cup sweetened dried cranberries

COOKING PROCEDURE

Combine rice, bouillon cube, 3½ cups water, and salt in a medium saucepan over medium-high heat. Bring to a boil. Reduce heat to low, then cover and cook until rice is tender, about 30 to 40 minutes. Transfer to a large bowl.

While rice is cooking, heat oil in a pan. Sauté onions and celery until soft. Add pears and cook for 2 to 3 minutes. Turn off heat, then toss in thyme, walnuts, and cranberries.

Add mixture to cooked rice and toss until ingredients are well combined. Serve warm.